Avocado Enchiladas

3 Large Ripe, but firm California Avocados
1 Scant Tablespoon Cumin
2 Large Cloves of Garlic, minced
1/4 Cup Lime Juice
1/3 Cup Honey
1 Heaping Tablespoon Cilantro, chopped
1 1/2 Cup Green Enchilada Sauce
1 1/4 Cup Heavy Cream
Tillamook Pepperjack Cheese, grated
Corn Tortillas (or flour is fine)

Using a knife, slice all the way around the avocado from top to bottom. Separate the two halves and remove the pit (I do this by holding the avocado in one hand, and carefully hitting the pit with my knife blade. The blade sticks and I give a little twist to remove the pit). Using a paring knife, slice the meat of the avocado from top to bottom and side to side to create chunks of avocado. Use a spoon to remove all of the avocado.

In a bowl, whisk together the cilantro, garlic, cumin, honey, and lime juice. Add the avocado and toss gently.

Place the tortillas (it will depend on how full you make each tortilla how many you can get out of this recipe. I don't like mine bulging, so I skimp a bit) in a piece of saran wrap and fold it over the top of the tortillas, keeping the end open slightly. Warm in the microwave for 30 seconds at a time or until soft and pliable.

Meanwhile, whisk together the green enchilada sauce and heavy cream. Spread a little on the bottom of a 9x13" baking dish.

Scoop a little of the avocado mixture into a tortilla, top with a small sprinkling of cheese, and roll shut. Place in the baking dish, seam side down and repeat with remaining tortillas. Spoon a little enchilada sauce over all of the enchiladas and top with grated cheese. Bake at 350 for 20-30 min or until bubbly and beginning to brown slightly.

Taken from the Sweet Basil blog. Fantastic Pinterest find!

I added black beans the first time I made these and shredded chicken the second time.  Delicious!!